Frozen strawberry trifle recipe

Method

1. Line a 1kg loaf tin with a double layer of clingfilm, leaving plenty of overhang over the edges. Reserve a few strawberries for decoration and roughly chop the remainder.
2. Put the condensed milk and cream in a large bowl. Beat with an electric whisk until thick and holding soft peaks. Divide the mixture evenly between 3 bowls.
3. Add the chopped strawberries to the first bowl and stir to combine. Stir the custard into the second bowl. Stir the jam into the final bowl until well combined.
4. Spread the chopped strawberry mixture evenly into the base of the tin – this will be the top of your trifle.
5. Pour the sherry into a flat dish. Take half the sponge fingers and dip both sides in the sherry. Arrange together tightly on top of the strawberry mixture to create a solid layer of sponge fingers.
6. Spread the custard mixture evenly over the sponge fingers. Top with another layer of the rest of the sponge fingers dipped in sherry.
7. Spread the strawberry jam mixture evenly over the sponge fingers – this will be the base of your trifle. Cover with the clingfilm overhang and freeze overnight.
8. Remove from the freezer 15 mins before serving. Turn out onto a serving dish and decorate with the reserved strawberries.

• See more Trifle recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.